Comforting, Creamy Portuguese Chicken (Chinese-Style) 港式葡國雞 | Hunger Pangs

piri-piri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can control heat and ingredients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often more affordable and flavorful.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

Marinate the chicken with vegetable oil, cornstarch, Shaoxing wine, light soy sauce, white pepper, table salt, sugar, chicken bouillon powder, and ginger juice for at least 30 minutes to 2 hours.

Cut red potatoes in half and place them in a pot of cold water with half a teaspoon of salt, covering them with an inch of water.

Bring the water to a boil, then reduce to a simmer and cook the potatoes for 5-10 minutes until a knife goes through smoothly.

Drain the potatoes and set aside.

Heat a wok until smoking, then add 2 tablespoons of vegetable oil around the perimeter.

Add one thinly sliced small onion and half a teaspoon of table salt, cooking for about 2 minutes until softened.

Stir in one tablespoon of Madras curry powder and cook for about one minute until aromatic.

Add the marinated chicken to the wok and brown for about 5 minutes, not cooking all the way through.

Add the drained potatoes, one can of coconut milk, and 2/3 cup of cream of chicken condensed soup, cooking for another 5-10 minutes until the chicken is fully cooked and the sauce thickens.

Turn off the heat and stir in 3 tablespoons of evaporated milk for creaminess.

Transfer the mixture to a 13x9 inch broiler-safe baking dish, ensuring all sauce is included.

Sprinkle half a cup of grated Parmesan cheese on top and place under the broiler for 3-5 minutes until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level: